Yield: 6, 6 inch pancakes, 3 complete quessadillas
A kid friendly favorite with a new twist using War Eagle Mill Blue Cornmeal Cornbread Mix.
1 cup War Eagle Mill Blue Cornmeal Cornbread Mix
1 Tbsp melted butter or vegetable oil
1 cup water
1 tsp chili powder
1/4 tsp salt
1 cup grated Cheddar or Monterrey Jack Cheese
Options: diced onions, black beans, refried beans, salsa, sliced avocado
Heat griddle to medium. Have non-stick spray or oil ready.
Combine cornbread mix, water, oil, chili powder and salt, mixing will.
When griddle is hot, (drops of water will dance on surface!) drop batter by 1/3 cupfuls. Cook 2 minutes or until bubbles cover the surface of the pancake. Flip and cook 1 1/2 minutes more.
When all pancakes are cooked, reduce heat to low. Place one or two pancakes back on griddle with second side up. Cover with grated cheese. When cheese begins to melt place your choice of optional toppings on cheese and top with another pancake, first side up. Carefully flip Quessadilla over and heat through.
Slice in half or quarters to serve.